Monday, March 18, 2013

St Patrick's Day

I'll tell you all the years this partly Irish girl has been doing corned beef and cabbage, this is the first time I have ever decided to try it in the crock pot, mostly because I had so many other things going on that same day so I decided to do it the "set and forget" way.  I have never had a corned beef that turned out sooooo very tender as this one did!  I will never go back to the old way.  Dinner was delicious and there were no leftovers at all!  Oh an my soda bread turned out so pretty this year that I decided to share a pic of it with all of you! :)  So nice and crusty on the outside and tender and melt in your mouth flaky on the inside...and with only four ingredients, who can go wrong?   I know I should have posted the recipe before St. Patrick's Day, but this bread is great with any hearty soup or stew as well...even with chili! TFL
Irish Soda Bread Recipe:
3 1/2 cups all purpose flour
1 tsp salt
3/4 tsp salt
1 1/2 cups buttermilk

Preheat oven to 425°F. Lightly flour baking sheet. Mix flour, baking soda and salt in large bowl. Mix in enough buttermilk to form moist clumps. Gather dough into ball. Turn out onto lightly flour surfaced and knead just until dough holds together, about 1 minute. Shape dough into 6-inch-diameter by 2-inch-high round. Place on prepared baking sheet. Cut 1-inch-deep X across top of bread, extending almost to edges. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer bread to rack and cool completely.

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